DINING FEATURE
BY CHLOE YOUNG
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CHLOE YOUNG COMMUNITY IMPACT NEWSPAPER
COURTESY THE GARDEN AT THE SUMMIT
CHLOE YOUNG COMMUNITY IMPACT NEWSPAPER
PEOPLE PLEASERS Executive Chef Tim Lane, who studied Italian cuisine in Rome, helped inspire the restaurant’s menu.
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Italian Flight ($15): includes a 2-ounce sample of four red wines from Italy. Live Maine Lobster Roll (price varies): this artisanal sandwich has celery, herbs and aioli. Crab Cakes ($18): served as an appetizer, crab cakes include garden herbs, seasonal fruit and lemon aioli. Mozzarella in Carrozza ($12): this starter is a crispy mozzarella sandwich with marinara sauce. Lobster Bisque ($16) and Seasonal Garden Salad ($9/$13): the salad has strawberries and candied walnuts.
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Manager James Maltby helped open the Georgetown restaurant in November 2021.
COURTESY THE GARDEN AT THE SUMMIT
CHLOE YOUNG COMMUNITY IMPACT NEWSPAPER
CHLOE YOUNG COMMUNITY IMPACT NEWSPAPER
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The Garden at The Summit Italian restaurant brings Boston-style cuisine to Georgetown T he Garden at The Summit has served Boston-inspired Italian cuisine to George- town residents since November.
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Inspired by the North End, an Italian neighborhood in Boston, The Garden’s cuisine is heavily focused on seafood. Lobsters are own in from the Northeast each day for the restaurant’s popular lobster roll, lob- ster bisque and more, Maltby said. Ingredients are sourced from abroad and in house, as pasta is made with our from Italy, and herbs are grown at the restaurant. “It’s all fresh, and everything [is] made from scratch,” Maltby said. Executive Chef Tim Lane, who studied Italian cuisine at a Miche- lin-starred restaurant in Rome, helped inspire the menu. Using a special dough fermentation process, the restaurant serves Roman-style pizzas with extra-thin crusts.
“He learned this technique when he was living and training in Italy and brought that back here,” Maltby said. “He is really true to the authen- ticity of Italian cuisine.” Besides lunch, dinner and dessert, The Garden at The Summit serves brunch on Saturday and Sunday. With locals already frequenting the shop, Maltby said he hopes the eatery serves as a second home for Georgetown residents. “I think a lot of people want that in their neighborhood, a restaurant they feel comfortable going to,” Maltby said. “Where you know you’re going to get good food and good drinks at a fair price with good service. That’s what we all want in a restaurant, isn’t it?”
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The Garden at The Summit 1500 Rivery Blvd., Ste. 2175, Georgetown 512-318-8046 www.thegardenatx.com/ georgetown-location Hours: Mon.-Sun. 11 a.m.-9 p.m.
“We are trying to be the go-to Ital- ian neighborhood restaurant, and I think we’re doing a good job of being that,” manager James Maltby said. Owners Chris and Sue Mero opened The Garden at Ellera in Bee Cave in October 2020 after moving to Central Texas from Boston, Maltby said. In November, Maltby helped open a second location at The Sum- mit at Rivery Park in Georgetown, and in March, The Garden expanded again to South Austin. “[Chris] wanted to bring this sense or feel of the North End to Italian restaurants here,” Matlby said.
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